Add enough bread-crumbs to make
a smooth paste, cool, and spread on the fillets. Fold each piece
of fish so that the stuffing will be in the middle, arrange on
a buttered baking-dish, cook in a moderate oven, and cool. Cook
together one tablespoonful each of butter and flour, and add one
cupful of fish stock made from the bones and trimmings of the soles.
Take from the fire, add a little cream, and stir until cold. Pour the
sauce over the fillets, garnish with lemon, parsley, and hard-boiled
eggs, and serve very cold.
FRITTERS OF SOLE
Rub two tablespoonfuls of butter into half a pound of flour, add
a pinch of salt, the beaten yolk of an egg, and enough cold water
to make a very stiff paste. Roll the paste very thin and cut into
pieces large enough to wrap fillets of sole, which have been seasoned
with pepper and salt, and lemon-juice. Fry in deep fat and serve
with Tartar Sauce.
[Page 401]
TWENTY-FIVE WAYS TO COOK STURGEON
BOILED STURGEON--I
Cover a cut of sturgeon with salted and acidulated water. Add an
onion, six cloves, a slice of carrot, three bay-leaves, a small
bunch of parsley, and a cupful of wine. Simmer slowly until done,
drain, and serve with some of the cooking liquor thickened with
flour, browned in butter.
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